Hospitality and cocktail know-how and the business acumen to go along with it.
Frank is currently the director of food and beverage at NYC's Lexington Hotel and beverage director of its new outlet, The Stayton Room. He was notably the beverage director of the highly celebrated Peacock Alley and La Chine restaurants at The Waldorf Astoria in New York City from 2005 until its closure for renovations. He is also the author of 'The Waldorf Astoria Bar Book' (Penguin), a 2017 James Beard Foundation Award finalist and a complete update inspired by the proprietary classic cocktail books, 'Old Waldorf Bar Days' (1931) and 'The Old Waldorf Astoria Bar Book' (1934). This new classic guidebook was also nominated for a 2017 Tales of the Cocktail 'Spirited Award' for Best New Cocktail and Bartending Book.
His food and beverage consulting company, Handle Bars NYC/Global Inc, has been called upon for its expertise in a wide array of concepts. Past projects include The Fairmont Austin, The NY Hilton Midtown, The Inn at Perry Cabin (St. Michaels, MD), The Long Bar at The Waldorf Astoria in Shanghai, The Garden City Hotel, Waterstone Resort & Marina in Boca Raton and the lauded NoHo bar, The Vault at Pfaff's among others.
Frank has participated in many industry events including sitting on judging panels ranging from blind tastings of both wine and spirits along with varied sponsored cocktail competitions. His topical writing and personal recipes have been published in numerous periodicals and books including The New York Times, Wine Enthusiast, Time Out New York, among many others.